Smoked beef brisket. Thousand Island dressing. Swiss cheese. Sauerkraut. And rye bread. Oh baby, what a swell recipe.
The late Joan Rivers indulges us with her inimitable, opinionated, and fond way of seeing the food of her childhood.
Rumor has it that this kasha varnishkes recipe made the late Joan Rivers plotz. After tasting it, we can understand why this would be true.
Crisp on the outside, tender on the inside, and pretty damn indulgent through and through.
If you go weak in the knees at the crisp skin on a roast hen, your day just got a heck of a lot better.
Crisp roast chicken skin makes everything better. It’s right up there with bacon as far as we’re concerned. Witness these eggs.
Beef. Lamb. Matzoh. We could go on and on and on listing things we loooooove to smother with this spirited sauce.
Pastrami. We consider it the other corned beef. We also consider it darn easy to make it yourself.
These unconventional latkes are gonna rock your world. They’re lovely at all times of day and on all occasions.
No more excuses about how there’s a dearth of decent bagels in your neighborhood. Nope. Not when you can make these.
What’s chrain, you ask? It’s a heck of a traditional condiment with a bite to it. And it’s coming to a holiday table near you.
This blueprint for thin, crisp matzoh couldn’t be simpler and, natch, tastes incomparable to what you buy in a box.
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